Zucchini and Beef Fiesta Skillet
Introducing our Zucchini and Beef Fiesta Skillet, a vibrant and wholesome dish bursting with flavors! In this recipe, we combine perfectly seasoned grass-fed ground beef with colorful veggies like zucchini, jicama, and onions. The addition of aromatic spices, beans, and diced tomatoes creates a perfect quick and flavorful meal.
4
Serving size
30
Beef
Zucchini
Ingredients
Fresh:
1-pound grass-fed ground beef
12 oz zoodles (sub zucchini to do your own zoodling!)
1/2 onion, chopped
1/2 a jicama, peeled and chopped (sub water chestnuts on Amazon Fresh)
1 (14.5-ounce) can organic diced tomatoes
1 (14.5-ounce) can organic black beans, rinsed and drained
Cheddar cheese, grated (for topping)
2 scallions, chopped (for topping)
Staple:
2 tablespoons avocado oil
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons ground cumin
Pinch of cayenne pepper
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Grass-fed organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- Begin by chopping the jicama and onion, and spiralizing the zucchini.
- In a skillet over medium-high heat, warm 2 tablespoons of avocado oil.
- Sauté the diced onion until softened, approximately 2 minutes.
- Add the ground beef to the skillet. Cook for 5 minutes, breaking up the beef as it browns. Season with chili powder, garlic powder, onion powder, cumin, cayenne pepper, salt, and pepper to taste.
- Stir in the tomatoes, beans, and jicama; let it cook for about 5 minutes.
- Introduce the zucchini spirals to the mixture. Cover, reduce the heat to medium-low, and cook until the zucchini is tender, about 3 minutes.
- Serve the flavorful beef mixture over a bed of zucchini spirals and finish it off with a generous topping of cheese and scallions.
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